Sourdough Pizza Dough Recipe

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Pizza is one of the most beloved foods around the world. But have you ever tried making it with sourdough? Sourdough pizza dough adds an extra depth of flavor and complexity to your pizza, making it truly unforgettable.

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Why make sourdough pizza dough?

1. Flavor: Sourdough starter adds a tangy, slightly sour flavor to the dough, which can enhance the overall taste of the pizza.
2. Digestibility: The fermentation process in sourdough dough breaks down complex carbohydrates, making it easier to digest for some people who have sensitivity to gluten or wheat.
3. Nutritional Value: Sourdough fermentation process enhances the nutritional value of the dough, increasing the bioavailability of minerals like zinc, magnesium, and iron.
4. Texture: The sourdough fermentation process produces a light, airy texture in the dough, making it easier to stretch and shape into a perfect crust.

How to freeze sourdough pizza dough:

1. After the bulk fermentation overnight.
2. Divide the dough in two equal size balls of dough.
3. Form into a ball with tension.
4. Cover with plastic wrap.
5. And freeze.

How to thaw frozen sourdough pizza dough:

• Place in the fridge in a bowl without the plastic wrap to thaw out the dough. Be sure to cover the dough with plastic.

How long can you keep pizza dough in the fridge:

• Up to 3 days.

Ingredient:

• Water: Use filtered non chlorinated water.
• Sourdough starter: Make sure your sourdough starter has been been overnight or at least 4-6 hours before using it. It needs to be bubbly, ripe, and active.
• Salt: Any salt will work. I always use Mediterranean Sea salt.
• Flour: Bread flour will give you the best rise, but all purpose flour will work good. I recommend King Arthur Organic Bread Flour or This is the King Arthur All Purpose Flour.

Tools:

1. Large mixing bowl
2. Kitchen scale
3. 15 in cast iron skillet
4. OR 10 in cast iron skillet 

Directions:

1. Measure out water using your kitchen scale and add your starter to it, slightly dissolve it.
2. Add flour and salt and mix until everything is well incorporated.
3. Do 4 set of stretch and folds every 15 mins for the first hour.
   

   

   

   

   

   
4. Let it bulk ferment overnight on your counter or all day if you mixed it in the morning.
5. Divide the dough into 2 equal size portions for a 15 inch cast iron skillet  (or 4 –10 inch cast iron personal pizzas).
6. Flatten dough ball out on a floured counter and using a rolling pin, roll out a circle.
7. Place your dough sheet onto a floured cutting board. (It will be easier to slide off unto the hot skillet)
8. Note: Add mozzarella cheese before the sauce, it will prevent the dough from being too sticky.
9. Add your favorite toppings. Red sauce or white garlic pizza sauce, olives, mini pepperoni, pepperonis, mushrooms, onion, peppers.
10. Preheat oven to 425 degrees Fahrenheit with the cast iron skillet in the oven.
11. Transfer the pizza from the cutting board to the hot skillet.
12. Bake for 15-20 mins or until golden crust to your liking.
13. Slice and serve. Enjoy!

Similar posts you might like:

• Easy Sourdough Cinnamon Rolls – Eggless Recipe
• Benefits of Sourdough Bread
• Sourdough Starter Maintenance
• Easy No Knead Sourdough Bread Recipe – Beginners Recipe

SOURDOUGH PIZZA DOUGH RECIPE

Veronika B

Have you ever tried making it with sourdough? Sourdough pizza dough adds an extra depth of flavor and complexity to your pizza, making it truly unforgettable.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Bulk Fermentation 8 hours hrs

Total Time 8 hours hrs 20 minutes mins

Course Dinner, Main Course, Supper

Cuisine American

Servings 4 people

Calories 10 kcal

Ingredients

  

• 385 grams Water
• 100 grams Starter once its tripled after feeding, about 4-8 hours
• 12 grams Salt
• 520 gramas King Arthur Bread Flour

Instructions

 

• Measure out water using your kitchen scale and add your starter to it, slightly dissolve it.
• Add flour and salt and mix until everything is well incorporated.
• Do 4 set of stretch and folds every 15 mins for the first hour.
• Let it bulk ferment overnight on your counter or all day if you mixed it in the morning.
• Divide the dough into 2 equal size portions for a 15 inch cast iron skillet  (or 4 -10 inch cast iron personal pizzas).
• Flatten dough ball out on a floured counter and using a rolling pin, roll out a circle.
• Place your dough sheet onto a floured cutting board. (It will be easier to slide off unto the hot skillet)
• Note: Add mozzarella cheese before the sauce, it will prevent the dough from being too sticky.
• Add your favorite toppings. Red sauce or white garlic pizza sauce, olives, mini pepperoni, pepperonis, mushrooms, onion, peppers.
• Preheat oven to 425 degrees Fahrenheit with the cast iron skillet in the oven.
• Transfer the pizza from the cutting board to the hot skillet.
• Bake for 15-20 mins or until golden crust to your liking.
• Slice and serve. Enjoy!

Keyword pizza, sourodugh pizza dough

If you tried this recipe and love it, please come back and give it a review or a comment. Tag me on IG @shakanranch

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